The Everyday Meat Guide by Venezia, Ray -- Read -- Imperial Library of Trantor

Index

Cover Title Dedication Copyright Contents Introduction Meat 101

Learning Label Lingo Meat Cuts Lingo Beyond the Label Preserving Moisture and Flavor Knife Know-How Meat and Poultry Cooking Temperatures

Poultry

Poultry Types and Sizes Determining Freshness Bone-In or Not? How to Store and Handle Poultry

Duck, Duck, Goose

Using the Extras

Ground Poultry (not pictured) Whole Chicken Whole Turkey Whole Leg (also known as Airline Cut) Drumstick Thigh Breast Cutlets Wings

Pork

Ground Pork (not pictured) Shoulder

Picnic Roast (also known as Pork Picnic Shoulder or Cali) Shoulder Butt (also known as Boston Butt) Pork Neck Bones

Loin

Rib End Roast Rib Blade Chops (also known as Rib End Chops) Country-Style Spareribs Pork Loin Roast (also known as Center Loin Roast) Pork Crown Roast Center-Cut Pork Chops Tenderloin Sirloin Roast (also known as Loin End Roast) Pork Sirloin Chops (also known as Loin End Chops) Pork Cutlets Baby Back Ribs Spareribs

Belly

Pork Belly (Whole) Salt Pork Bacon

Leg (Ham)

Leg (also known as Fresh Ham) Smoked Ham Ham Steak (not pictured) Shank Roast (also known as Ham Shank) Ham Hock (also known as Pork Knuckle) Smoked Shank

Lamb

Ground Lamb (not pictured) Chuck

Stew Meat (not pictured) Shoulder Blade Chops (also known as Shoulder Chops) Shoulder Arm Chops (also known as Round Bone Chops) Shoulder Roast Foreshank (also known as Lamb Shank) Lamb Neck

Rib

Rib Chops Rack of Lamb Crown Roast Breast Riblets

Loin

Loin Chops Loin Roast Noisettes (not pictured) Lamb Tenderloin

Leg

Leg of Lamb Shank Half Leg Butt Half Leg Butterflied Leg Sirloin Chops Sirloin Roast Leg Steak Cutlets

Veal

Finding and Cooking Your Veal

Ground Veal (not pictured)

Chuck

Shoulder Chops (also known as Shoulder Blade Chops) Round Bone Chops Shoulder Roast (also known as Clod Roast) Shoulder Cutlets Chuck Roast Stew Meat (not pictured)

Plate

Breast and Brisket

Rib

Rib Chops Rack of Veal Rib-Eye Roast (also known as Veal Fillet)

Hind

Strip Loin Porterhouse (also known as Loin Chops) Tenderloin Roast and Medallions Sirloin Roast (also known as Veal Rump Roast) Leg Cutlets Scaloppine Top Round Round Steak (not pictured) Eye of Round Roast (not pictured) Flank Steak Hind Shank

Beef

Making the Grade Other Beef Label Terms

Ground Beef (not pictured) Chuck Stew Meat (not pictured) First-Cut and Second-Cut Chuck Steaks (also known as First-Cut and Second-Cut Chuck Blade Steaks) Semiboneless Chuck Steak or Roast Chuck Roast and Chuck Eye Roast Chuck Tender (also known as Mock Tender) Shoulder (also known as Clod, Shoulder Roast, and Shoulder Clod Roast) Chuck Short Ribs Flat Iron Steak (also known as Top Blade Steak) Shoulder Tender (also known as Petite Tender or Bistro Fillet)

Brisket and Plate

Brisket (Whole, Point, and Flat) Skirt Steak

Rib

Rib Steak and Rib-Eye Steak Rib Roast (also known as Prime Rib or Standing Rib Roast)

Loin

New York Strip Steak (also known as Shell Steak) T-Bone Steak Porterhouse Sirloin Steak Culotte Roast and Steak (also known as Bottom Sirloin Cap Steak) Tenderloin (also known as Filet Mignon) Hanger Steak (also known as Butcher’s Tenderloin) Flank Steak

Round

Top Round Top Sirloin Tri-Tip Roast and Steak (also known as Santa Maria Roast) Eye Round (also known as Eye of Round Roast) Bottom Round (also known as Rump Roast and Bottom Round Roast) Hind Shank and Marrow Bones

Appendices

Grilling Basics

Tools Marinades, Rubs, and Sauces Cutting a Chicken into Halves and Quarters How to Carve a Thanksgiving Turkey How to Tie a Roast

Index About the Author Chronicle Ebooks

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